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Butternut and red lentil soup

Creamy butternut and red lentil curry soup with a coconut milk base.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: butternut and coconut milk soup, Butternut and red lentil soup,, Butternut soup, soup
Servings: 6


  • Regular kitchen utensils



  • 2 large peeled and chopped onions
  • 2 large peeled and chopped carrots
  • 1.5 kg butternut chunks
  • 2 sticks chopped celery
  • 2 peeled and chopped granny smith apples
  • 1 small knob ginger peeled and grated
  • 2 tbsp garlic-infused olive oil
  • 2 tbsp curry powder
  • 1 cup dried red lentils
  • 1.75 l chicken stock
  • 1 tsp salt
  • 1 can lite coconut milk
  • 3 fresh sage leaves


  • 1 tbsp chopped fresh coriander
  • 2 tbsp dried cranberries
  • 2 tbsp toasted pumpkin seeds


  • In a large pot, over medium heat, add the garlic-infused olive oil and heat.
  • Add the chopped onions, carrots, celery, butternut, apples, ginger, sage, and curry powder and saut√© for 5 minutes.
  • Add the chicken stock and lentils and simmer the mixture for 20 minutes.
  • When all the veggies are cooked through and soft remove from the heat and season with salt and pepper.
  • Use a stick blender and blend the soup until smooth and silky.
  • Add the coconut milk and stir.
  • Serve in warmed soup bowls and garnish with the coriander, pumpkin seeds and cranberries.


Serve with chunky bread to soak up every last bit of yummy soup.